Ingredients
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1 tablespoon olive oil
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3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
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1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
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2 (14 ounce) cans coconut milk
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1 cup chicken stock
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1 yellow onion, chopped
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3 small red potatoes, cut into cubes, or as needed
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3 red Thai chile peppers, chopped with seeds, or more to taste
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1 teaspoon fish sauce
Directions
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Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
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Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
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Stir fish sauce into chicken curry mixture just before serving.
Nutrition Facts (per serving)
| 501 | Calories |
| 36g | Fat |
| 22g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 501 | |
| % Daily Value * | |
| Total Fat 36g | 46% |
| Saturated Fat 27g | 133% |
| Cholesterol 58mg | 19% |
| Sodium 471mg | 20% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 4g | 13% |
| Total Sugars 4g | |
| Protein 26g | 52% |
| Vitamin C 42mg | 47% |
| Calcium 50mg | 4% |
| Iron 6mg | 33% |
| Potassium 910mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
